Selim pepper seduces for its original flavours of coconut, nutmeg, eucalyptus, musk, with hints of ginger and turmeric. It is an incredible variety that you must absolutely discover!
Pairings in the kitchen: White and red meats, poultry, pigeon, fish, shellfish, vegetables, desserts.
Origin : Ivory Coast
Packaging : Resealable bag - conservation of aromas.
"Selim pepper is a must if you want to get off the beaten track... »
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Selim pepper grows on Xylopia aethiopica, a tree of the Annonaceae family.
This tree is mainly found along the rivers in Guinea and along the entire West African coast. It is distinguished by its pod shape, similar to that of a bean. It is up to 2.5 cm long and very fibrous. Inside are the peppercorns. About twenty pods are grouped in clusters on Xylopia aethiopica. Each pod contains 5 to 8 peppercorns.
On the nose, you can detect notes of nutmeg and coconut. On the palate, it is distinguished by its freshness and a clever blend of cubeb, clove, ginger, turmeric and eucalyptus leaf before revealing its musky notes and light spiciness.
David Vanille's choice: I have chosen to present this pepper for its originality both in its pod shape and in its atypical aromas.
Selim pepper is a variety that is not very domesticated. Man is content to germinate seeds and help the development of young plants.
Selim pepper is harvested when the berries are red. During drying, they take on an ebony colour. The pods retain their initial colour.
Did you know that? Selim pepper is known under many names: "kili pepper", "kiki pepper" or even under the name of Guinea black pepper.
The peppers known as "Piper longum" have the appearance of a kitten, the Selim pepper has the particularity of resembling a bean pod. Because of this, it is harder than a classic long pepper.
Selim pepper has long been preferred to black pepper, at least until the 16th century. In Europe, it replaced black pepper during periods of war. In fact, it was only in the 1960s that it disappeared from our shelves again.
Today, it is once again seducing Europe with its specific gustatory qualities.
Selim pepper is used in different ways:
In Tunisia, it is used to ward off misfortune.
As for the wood of Xylopia aethiopica, it is very resistant and was used to make crossbows and arrows. Today, it is appreciated by cabinetmakers to make common joinery objects.
Selim pepper can be used in both sweet and savoury recipes.
It will form a beautiful association with meats, whether white or red. You will be able to integrate it into your beef-based preparations, in the form of a skewer or a stewed dish such as a stew.
It is also excellent with strong red meat such as game or lamb.
White fish are also at the festival with this pepper with its bewitching aromatic palette.
Finally, I invite you to create your own pepper oil by infusing 3 Selim pepper pods in olive oil or sunflower oil. Pepper commonly used in Africa, it is found in all family dishes: soups, vegetables, fish..
Did you know that? Selim pepper is one of the components of the Suya spice blend found in Nigeria and Ghana. The composition of this blend is: ginger, onion, garlic, salt, cayenne pepper and Selim berries.
Would you like to discover the flavour of this pepper? Here is a simple 3-course menu that will put this African pepper in the spotlight.
This vegetarian and gourmet recipe is also very quick to make. Cut some vegetables into thin slices: carrots, onions, leeks... add a few peas. Sauté a little garlic in a casserole, add the vegetables. Sprinkle with a drizzle of African pepper oil (see above) and salt. Garnish your brick pastry sheets and put them in the oven.
The lamb and Selim pepper combine wonderfully. Grill your lamb chops over high heat, then season with pepper and salt. Accompany them with a pan of homemade vegetables. Delicious.
This fruity dessert is best enjoyed hot. Toast a banana with its peel. Once cooked, remove the peel. Pepper in moderation. Serve with homemade vanilla ice cream. The most greedy will add chocolate coulis.
The Selim pepper can be kept dry and away from the light. I recommend that you store it in an airtight container so that it keeps all its aromas for a long time.
Annie N. published the 25/10/2020 following an order made on 04/10/2020
Joël M. published the 08/08/2020 following an order made on 18/07/2020
Pas encore goûté, mais très bon parfum, plein de promesses gustatives.
Alexandra D. published the 03/07/2020 following an order made on 20/06/2020
en fin de cuisson sur un steack, des oeufs au plats humm !! quel parfum
Bertrand P. published the 07/06/2020 following an order made on 26/05/2020
Très bonne odeur. Futur élément de rhum ou de cuidine
Nathalie R. published the 02/06/2020 following an order made on 18/05/2020
Super produit, le goût est très bon. Un peu dur à raper
Fama D. published the 31/05/2020 following an order made on 18/05/2020
Humm quel arôme j'adore
François C. published the 08/05/2020 following an order made on 27/04/2020
Impeccable, très parfumé!
Danielle Hira S. published the 01/05/2020 following an order made on 19/04/2020
Marinne V. published the 24/04/2020 following an order made on 12/04/2020
Un parfum original, belle qualité.